Marine Catering and Hotel Management

The department of Marine Catering and Hotel Management was established in the year 1994 with the course name Hotel Management and Catering Science, which was converted to Marine Catering and Hotel Management in the year 2015, in order to provide opportunity to the student to work on the Indian and forging flag ships

The Marine Catering and Hotel Management course was started with an aim at developing a pool of high caliber seafarers trained at all levels to work in the increasingly demanding and there are enormous opportunities waiting for the students to enter in to the cruise ships/ merchant ships, star hotels, other hospitality sectors and airline.

The curriculum focuses right from basics and also includes orientation to on-board living and working, as well as the critically important safety, hygiene and sanitation measures that have to be complied with on board cruise ships.

Well equipped and designed modern equipment imported from Italy utilizes for the students learn the essentials of cooking & baking through hands on instruction & practice. Each of our kitchens is well equipped for the purpose.

Quantity Training Kitchen-Students get an opportunity to cook in large quantities for 300 persons daily who would help them understand Institutional & Industrial / Volume Catering.

Advanced Training Kitchen – Students explore the culinary traditions of the many regions/ countries of the world and also indigenous flavor combination of the various regions of India. State-of-the-art designed and equipped with latest facilities and appliances to meet today’s food production in notation on par with global standards.

A spacious training restaurant with state-of-the-art design which can accommodate 45 people is exclusively designed to train students in practicing, receiving guests, handling bills, order taking and food and beverage service. Activities like theme lunch, buffets and a la’carte services are important here

MOCK BAR

Students are trained in leadership management skills and are molded to meet global standards. It consists of a bar counter where students are trained for professional bar tending with highly qualified and experienced faculties.

ACCOMODATION OPERATION The students are trained to furnish and well equipped room with modern amenities and guests’ supplies. A suite room is designed with state-of-the-art design and modern facilities equal to a five star hotel modern room. Students are not only trained in room furnishing but also in Model Bunker room as present in cargo and passenger ships.

COMPUTER DEPARTMENT Modern computer equipped with latest packages similar to hotels where students can sharpen their Software skills in Marine Catering and Hotel Management Software – room revenue management and also connected with broadband facilities.

VALUE ADDED COURSE

All cadets have to undergo the following Value Added courses which are mandatory for seafarers.

STCW – Standards of Training, Certification & Watch Keeping

PST (Personal Survival Techniques)

FPFF (Fire Prevention and Fire Fighting)

EFA (Proficiency in Elementary First Aid)

PSSR (Personal Safety and Social Responsibility)

SECURITY COURSE

“OCCP” – Orientation Course for Catering Personnel

Assistance to get:

The department Of Marine Catering and Hotel Management assistance the students to get the following

Passport

CDC- Continuous Discharge Certificate ( An document to work on ships)

INTERNSHIP & PLACEMENT

Our 2013-2016 batch students got 100% placement through our Placement cell and some of the students placed in the following Ship & Hotels.

Batch 2013-2016

PLACEMENT DETAILS ( 2014 – 2017 BATCH)

SL.No

STUDENT NAME

PLACED IN

1

K.SRUTHI RAJALAKSHMI

HIGHER STUDIES

2

M.ANANTHABRABHU

FLEET MANAGEMENT LIMITED , MUMBAI

3

R.ARUNKUMAR

FLEET MANAGEMENT LIMITED , MUMBAI

4

P.BALAMURUGAN

FLEET MANAGEMENT LIMITED , MUMBAI

5

R.GAJENDRAKUMAR

DUBAI

6

K.GURUMOORTHI

7

T.S.KARTHICK KUMAR

MSC-SHIPPING COMPANY

8

A.MOHAMAD TAHA RAFI

FLEET MANAGEMENT LIMITED , MUMBAI

9

P.PRAVIN

FLEET MANAGEMENT LIMITED, MUMBAI

10

M.SUKASH

OWN BUSINESS

11

K.VIGNESH

FLEET MANAGEMENT LIMITED , MUMBAI

Our current batch students are doing internship training in the following hotels.

A dynamic professional with 17 years of rich experience in the Department of Food and Beverage Operation with the Hospitality Industry encompassing business hotels and Cruise Line Industry. My great experience with Royal Caribbean International (U.S.A) worked as a SOUS CHEF for more than 10 years. My sincere service to develop competency in establishing a performance of driven culture that ensures accountability for every students through exchange of knowledge. Received Certificate an Achievement Award (United States Public Health Program).Received best Performance Award at sea (2006-2007 by the Royal Caribbean Cruise Ltd (U.S.A) .Course successfully Completed USPH and HACCP program at sea.

Mr.V. GANGADHARAN B.Sc., (HM&CS) MBA. has an experience of 12 years in teaching. He worked as Head of the department, in the previous college and now working as Assistant professor in SLCS. He is specialized in F&B service and got awards for producing 100 percent result. He is also the department in charge for guiding the students for applying passport and CDC.

An Post Graduate from Bharathidasan University with M.Sc Hotel Management and Catering Science and also an Post Graduate from Madurai Kamaraj University with M.Sc Home Science.

I am a self-motivated, goal-oriented person, encourage continuous learning and creativity providing exposure to new ideas of key skills and abilities, having 13 years of experience as an Assistant Professor in our College – Subbalakshmi Lakshmipathy College of Science, Madurai in the Department of Hotel Management and Catering Science,

I worked in Asan Memorial College of Arts and Science, Chennai as an Assistant Professor in the Department of Hotel Management and Catering Science for 1 year.

I worked as a Dean, Annai Fathima College of Arts and Science, Thirumangalam, for one year.

I was having a good experience in Industry with a well reputed organization – Nokia India Private Limited, Sriperumbur, Chennai as a Deputy Manager, handling soft services for one year.

I was working two years with Dusters Total Solutions Private Limited, Chennai as a Transition Manager handling more than 75 clients – all corporate clients having good approach towards any kind of situations along with excellent problem solving skills. Considered myself to be a friendly type person with assertive and good team player.

B.Sc(CS&HM), ADHM,MBA (Pursuing) I have started to work in kitchen as a commie at the age of 20. I grew up with a strong motivation influence and continued to work as a food handler through college. I have spent several years perfecting my culinary techniques in the hotel le meridian (Starwood group of hotels and resorts) I grow up in culinary profession throw the guidelines of chef VELUSAMY executive chef in wall Disney cruise ship .

ACADEMIC:

To the academic I have completed B .sc. in RVS cas Coimbatore at the same time I plan to make strong base of my carrier so that I have studied advanced health management in same institute to become a enthusiast in culinary profession. And pursuing MBA in BHARATHIYAR UNIVERSITY distance education ACIVEMENTS:

To Achievements I got first price in “magi fusion” south India competition in 2010

I have started to work in bakery as a commie at the age of 20. I grew up with a strong motivation influence and continued to work as a food handler through college. I have spent several years perfecting my bakery and confectionery techniques in the hotel Quality Inn –Ooty, Sterling Resorts –Kodaikanal,Sanada bakery –Malaysia, Al-Omariah-Bakery-Kuwait,Al-Amin bakery-Al-Ain(UAE). I had started worked in leading star hotel bakery section and leading bakery units, I had 5 yrs worked in foreign countries and I had 5 yrs teaching experience plus 15 yrs industrial experiences.

ACADEMIC: I had completed certificate course in Bakery and Confectionery in Food craft Institute-Thuvakudy,Trichy. B.Sc(THM) completed in Madurai kamaraj university, M.Sc(THM) course completed in Madurai kamaraj university,(waiting result ).I had started worked in leading star hotel bakery section and leading bakery units, I had 5 yrs worked in foreign countries and I had 5 yrs teaching experience plus 15 yrs industrial experiences.

MHS News

The Department of Marine Catering and Hotel Management have organized the Bodhi class on 28.12.2017 for I,&II year students Participated and Head of the Department, all other staff members discussed the points regarding student’s academic achievements, student deficiencies related to course with remedial actions, Identification of slow learners. We have…

Our department of Marine Catering and Hotel Management, have organized orientation programe for the department students on 1.11.2017 at 9.30 a.m. to 11.00 a.m. Our Head, Mr. C.Sureshkumar, have addressed all our students and informed about the College/ Department new rules and regulations, Academic details, Syllabus, Attendance, Internship program,…

The department of Marine Catering and Hotel Management has organized an Extension Program on food habits and hygiene to the Kombadi Village people on 3.11.2017, around 57 village Women’s and 30 students of MC&HM have participated in this program. The department faculty, Mr. Perumal Kannan (Asst. Prof), gave the…

South India Chef’s Association – SICA chefs in Madurai have organized International Chefs Day and it is celebrated every year. This year, it was a special year for them, to serve the needy and deprived children ( HIV Positive ). They decided that the children’s want to be happy…

Department of Marine Catering and Hotel Management have organized French cuisine workshop for Lady Doak College (French department) – Madurai on 04.10.2017 at 9.30 a.m. Around 66 students & 2 faculty members from department of French have participated in the workshop. We have invited Chef . Nethaji Dasarathan ,…